Tapioca Chips

30 Jun

karrapendalam_chips
Karrapendalam chips

Ingredients:

Tapioca root/ Kappa 1
Yogurt 1 cup
Salt to taste
Oil for deep frying

Method of preparation:

Remove ends and peel tapioca .
Wash throughly and make thin slices in a slicer.
Soak the tapioca slices for half an hour in yogurt to which salt is added.

Heat oil in pan till smoky.
Remove tapioca slices out of yogurt and give it a quick squeeze.
Now place them one by one in pan and fry until done.
Sprinkle salt and serve.

Notes: You can sprinkle your masala blend or just paprika on top of kappa chips.

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6 Responses to “Tapioca Chips”

  1. Dee June 30, 2007 at 10:34 am #

    hey , my mother makes a fry similar to it… I havent tried it in a long time. I didnt see it here in any store until now

  2. anusharaji July 2, 2007 at 8:54 am #

    dee i get these in walmart(those that sell vegetables)
    somtimes kmart sometimes indian groceries……ask for gobo root

  3. Suganya July 5, 2007 at 4:10 pm #

    I remember eating this in my hometown. They are crunchier than potato chips. Vl search for gobo root then..

  4. Chari July 9, 2007 at 2:53 pm #

    tapioka/gobo root ante telugu lo enti? Shaws/ Stoop and Shop lo dorukutundaa?

  5. Clare September 16, 2009 at 7:21 pm #

    Hi Raji
    Your site is absolutely superb!
    I am curious about what soaking in yoghurt does – does it remove toxins from the tapioca/cassava root?
    I would like to add your link to my blog at http://www.tropicalcuisine.com.au/ if that is OK,
    thanks,
    Clare

    • Raji September 19, 2009 at 9:28 am #

      @clare yoghurt probably reduces the starch content which aids in crisping up the cassava.

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